Frozen Custard Cream Loaf

Frozen Custard Cream Loaf


1 person made this

Coffee soaked sponge biscuits layered with chocolate studded custard's a little bit fancy!

Linda Queensland, Australia

Serves: 10 

  • 250 g (10-12) Savoiardi sponge finger biscuits
  • 1 cup espresso coffee, sweetened and cooled
  • 500 g store bought vanilla custard
  • 300 ml thickened cream, whipped
  • 1 x 150 g packet Oreo cookies
  • 1 x 50 g Cadbury Crunchie
  • 1 x 60 g Cadbury Boost bar with nuts
  • 10 cherries

Preparation:25min  ›  Cook:25min  ›  Extra time:8hours freezing  ›  Ready in:8hours50min 

  1. Line a loaf pan with baking paper with a 5cm overhang.
  2. Whip cream and combine with the vanilla custard. Divide in half.
  3. Process Oreo cookies in a blender until crumbly and mix into half of the cream custard mixture.
  4. Place Crunchie and Boost bars into a freezer bag and crush thoroughly with a rolling pin. Mix into the other half of the cream custard mixture. (It helps if they have been refrigerated)
  5. Spoon a layer of the chocolate cream into the base of the loaf pan. (This later becomes the top layer once the loaf is inverted to serve)
  6. Quickly dip some of the sponge fingers into the espresso coffee and arrange on top of the first layer of cream.
  7. Spoon over a layer of Oreo cream, followed by another layer of coffee soaked biscuits.
  8. Alternate layers finishing with a final layer of cream mixture on top.
  9. Set overnight in freezer. Use baking paper to lift the loaf out of the pan and invert upside down onto a rectangular serving platter.
  10. Cut into slices and serve with fresh cherries.

Make ahead

This can be made up to a week in advance.

Make it healthier

The chocolate bars can be replaced with freezable fruits such as strawberries or blueberries for a healthier alternative.

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Reviews (1)


I served this dessert to guests on Christmas Eve and everyone thought it was delicious! (It's like a more economical version of Tiramisu without having to mess around with mascarpone/cream cheese) - 26 Dec 2010

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